HOSPITALITY AND CATERING A - WJEC LEVEL 1 / 2 AWARD in - SAMPLE ASSESSMENT MATERIALS - External
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VOCATIONAL
WJEC LEVEL 1 / 2 AWARD in
HOSPITALITY AND
CATERING A
SAMPLE ASSESSMENT
MATERIALS - External
Teaching from 2016
LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 2 Examination paper The assessment method to be used for this unit is an online examination. For the purpose of this submission, the sample external assessment is accessible to Ofqual through this link: https://wjec.secureassess.co.uk/secureassess/SecureAssessDelivery.html To assist in the accreditation process, screenshots of each page are included within this document. © WJEC CBAC Ltd.
LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 3 © WJEC CBAC Ltd.
LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 4 © WJEC CBAC Ltd.
LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 5 © WJEC CBAC Ltd.
LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 6 © WJEC CBAC Ltd.
LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 7 © WJEC CBAC Ltd.
LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 8 © WJEC CBAC Ltd.
LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 9 © WJEC CBAC Ltd.
LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 10 © WJEC CBAC Ltd.
LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 11 WJEC LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING SAMPLE EXTERNAL ASSESSMENT MARK SCHEME UNIT 1: HOSPITALITY AND CATERING In addition to a mark scheme, examiners will be supported by marking conferences and exemplar material © WJEC CBAC Ltd.
LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 12
MARKSCHEME
Questions Answers Marks
1. Types of establishments 4
Award 1 mark for each H&C establishment placed in the correct box.
Commercial establishments
Hotel
Pub
Non-Commercial establishments
Prison
Hospital
2. (a) Describe services provided by an airline. 4
Award up to 4 marks.
Level 1
Award 1-2 marks.
Outlines in general (basic) the services provided by airlines.
Response is limited in detail mainly listed/bullet pointed.
Level 2
Award 3-4 marks.
Outlines and gives a clear description of different types of service
offered by airlines.
Award 0 marks. No response or quality of response is not sufficient
for a mark to be awarded.
Sample Level 1
Offering hot and cold food to customers.
Offers drinks and blankets for long haul flights.
Sample Level 2
The airline may offer a number of different services to meet different
customer needs. For example offering a wide variety of different
dietary required food choices on-board. The services offer to
customers who are upper-class the airline will offer private 1st class
lounge, boarding priority, long haul they offer a variety of luxury
menus, fully flat reclining seats/beds with free complimentary bag of
essential facial treatments, eye mask and ear plugs. More baggage
allowance than standard customers, power points at each area, with
bed and desk.
(b) Describe services provided by a fine dining restaurant. 4
Award up to 4 marks.
Level 1
Award 1-2 marks.
Outlines in general (basic) the services provided by a fine dining
restaurant.
Response is limited in detail mainly listed/bullet pointed.
© WJEC CBAC Ltd.LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 13
2.(b) (cont.) Level 2
Award 3-4 marks.
Outline and clear description of the different types of services
offered by a fine dining restaurant.
Award 0 marks. No response or quality of response is not sufficient
for a mark to be awarded.
Sample Level 1
Fine dining plated service/waitress/waiter. 1st class food and
service with luxury surroundings. (Some learners may state posh
which would not warrant a mark on its' own.)
Sample Level 2
Fine dining restaurant services would be of a high quality, with
highly trained staff at front of house, possibly a Michelin starred
head chef at back of house with the finest quality ingredients
normally locally sourced. The ambience would be classed as a
service provided by a fine dining restaurant, learners may describe
the surrounding as luxurious and high-class ambience. Table
service with trained waitress/waiter wearing formal attire.
Waiters/waitress will know the detail of the menu and where the
ingredients are source, they would be able to suggest a wine to go
with each individual course. They would offer the best wines,
champagnes and liqueurs. Some learners may make reference to
the detailed knowledge that staff knows about surrounding area
and places to go after meal.
3. Specialist equipment. 3
Award 1 mark for each correct answer.
Deep fat fryer
Used for cooking foods in oil or
fat
Steam oven/convection oven
Used for steaming, braising,
stewing but can't be used for
frying.
Microwave
Used to defrosting, reheating,
steaming in small portions,
faster cooking especially used
for convenient food
© WJEC CBAC Ltd.LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 14
4. (a) Contracts of employment. 1
Award 1 mark for each correct response.
Part time/flexi contract.
(b) Award 1 mark for each correct response up to a maximum of 4. 4
Indicative content
• part time work means that Kate will work less than 40 hours a
week
• Kate will have time to drop and pick her children off at school
• fits around family routine/holidays
• maybe able to claim working tax benefits
• flexibility to meet family needs, personal obligations, and life
responsibilities conveniently
• reduced consumption of employee commuting time and fuel
costs
• avoids traffic and the stress of commuting during rush hour
• increased feeling of personal control over schedule and work
environment
• reduces employee burnout due to overload
• reduce external child care costs
Award 0 marks. No response or quality of response not sufficient
for a mark to be awarded
(c) Describe the dress code Kate requires as head chef. 4
Award up to 4 marks.
Level 1
Award 1-2 marks.
Outlines in general (basic) Kate’s dress code as a chef.
Response limited in detail mainly listed/bullet pointed.
Level 2
Award 3-4 marks.
Outline and a clear description Kate’s dress code as a chef.
Award 0 marks. No response or quality of response not sufficient
for a mark to be awarded
Sample Level 1 (basic outline of the dress code)
Kate would need to wear her hair up in a chef's hat. Wears chef
whites with apron.
Sample Level 2
Kate would need to be wearing clean, ironed chef whites with a
buttoned through top. This would be worn with a clean, ironed white
apron. Kate’s trousers would be chequered chef trousers, clean
and ironed. Black non-slip backed shoes to be worn, no open toed
shoes. Kate may wear a toque or chef's hat. A neck chief.
© WJEC CBAC Ltd.LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 15
5. Explain why sales within the hospitality sector could drop during a 6
recession.
Award up to 6 marks.
Level 1
Award 1-2 marks.
Outlines in general (basic) the factors affecting the hospitality and
catering industry (H&C).
Response is limited in detail, mainly listed.
Level 2
Award 3-4 marks.
Clear explanation of how a recession could affect the hospitality
and catering industry. Statements are included which are relevant,
with, detailed reasoning to the effects of a recession on the
hospitality and catering industry.
Level 3
Award 5-6 marks. In-depth explanation of the effect the recession
had on the hospitality and catering industry. Evidence contains
detailed reasoned statements, which are relevant to the effects the
recession had on hospitality and catering industry.
Award 0 marks. No response or quality of response is not sufficient
for a mark to be awarded
Sample Level 1
A recession may reduce spending on eating out/holidays/going out
to pubs and clubs.
Sample Level 2
During a recession spending is restricted on luxury
items/travel/eating out. People are more careful with their money.
People may lose jobs during a recession, so limited spending within
the hospitality and catering industry.
Credit crunch could be mentioned, with simple explanation.
H&C industries closing down due to lack of financial support.
Sample Level 3
A recession will restrict spending by most on “luxury” items such as
holidays/eating out and breaks away.
People may lose jobs during a recession so money will not be freely
available for “luxuries” such as holidays/eating out/takeaway’s. It
can cause a slowdown in economy, meaning less spending. Less
money being spent equals jobs being lost in hospitality and catering
and other industry. Credit crunch causes shortages/limited finance
and disposable income, loss of confidence in final sector. No credit
being given, hospitality and catering businesses suffering as not
being able to expand or be helped out during the down turn.
© WJEC CBAC Ltd.LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 16
6. Describe two ways stock control is managed in a popular restaurant. 4
Award up to 4 marks.
Level 1
Award 1-2 marks.
Outlines in general terms (basic) this maybe bullet point with some or
little description.
Level 2
Award 2-3 marks for 2 ways stock control is managed, with a detailed
description of each.
Award 0 marks. No response or quality of response is not sufficient
for a mark to be awarded
Response may be in bullet point with a brief description of each
point.
Sample Level 1
Look at what has sold before to order in those popular food items. The
chef communicating with the person who orders in the food or if
he/she orders themselves to look at wastage to prevent this
happening again. Looking at sales at what’s not selling and making
sure less is ordered in. Stock rotation, so older food stuffs are used
first and newer food dates are placed at the back behind older food
stock.
Sample Level 2
Looking at (Analyse) previous week or day’s sales in order to predict
the trend of food that would need to be ordered. Stock management
involves creating a balance between meeting customers’ needs whilst
at the same time minimising waste. Accurate forecasting of demand
so that products do not have to be thrown away as often. Learners
could also add information about special deals or holidays to know
when busiest time is in order to order in more food items.
7 (a) Explain how the accessibility in this hotel will meet the needs of the 6
same family.
Award up to 6 marks
Level 1
Award 1-2mark
Outlines in general, basic explanation of how disabled accessibility
meets the needs of the James family.
Response is limited in detail mainly listed.
Level 2
Award 3-4marks. Clear explanation of how the hotel meets the needs
of the James family in relation to the disability accessibility.
Statements that are relevant, with detailed reasoning to the needs met
for the James family.
© WJEC CBAC Ltd.LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 17
7. (a)(cont.) Level 2 6
Award 5-6 marks. Clear and detail explanation of how the hotel meets
the needs of the James family in relation to the disability accessibility.
Statements that are relevant, with detailed reasoning to the needs met
for the James family.
Award 0 marks.
No response or quality of response is not sufficient for a mark to be
awarded.
Sample Level 1
Mr James is in a wheelchair and the hotel provides disabled accesses.
Mr James would not have problems with accessing the room or hotel
building.
Sample Level 2
Mr James is wheelchair bound and would have difficulty with steps
and space restrictions due to the size of the wheelchair and the
amount of room needed to move around freely. The hotel offer
disabled access, so this would not include steps but ramps would be
used to aid with movement.
Sample Level 3
Mr James is wheelchair bound and would have difficulty with steps
and space restrictions due to the size of the wheelchair and the
amount of room needed to move around freely. The hotel offer
disabled access, so this would not include steps but ramps would be
used to aid with movement. Learners would possibly make reference
to the space within the room, that there would measurable space
within the disabled room for free movement of a wheelchair. That
there would be hand rails to aid with movement in the bathroom,
possibility of a wheel in shower or wet room available. Doorways
within the hotel are wheelchair friendly, with designated disabled
toilets available on ground floor. Offering an alarm in the room or
disabled toilet if Mr James is in need of help. Bedroom may contain
power points and desk of wheelchair height in order to make sure Mr
James stay is without problems. Learners may make reference to
designated staff members who would help the James family in
emergencies, such as a fire. That there is a wheelchair/disabled point
for aid in emergencies.
(b) Explain how the free wi-fi service in hotel will meet the needs of the 4
same family.
Award up to 4 marks.
Level 1
Award 1-2 marks
Outlines in general, basic explanation of how Wi-Fi accessibility meets
the needs of the James family.
Response limited in detail mainly listed.
Level 2
Award 3-4 marks.
Clear explanation of how the hotel meets the needs of the James
family in relation to the Free Wi-Fi. Statements that are relevant, with
detailed reasoning to the needs met for the James family.
© WJEC CBAC Ltd.LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 18
7.(b) (cont.) Sample Level 1
These maybe bullet points. The James family can use the free Wi-
Fi to check social network sites, for games to entertain the children
using a tablet.
Sample Level 2
The free Wi-Fi would meet the needs of the James family for
several reasons. They could research online attractions that
London has to offer. Use the free Wi-Fi to book these attractions or
to check their email for vouchers in relation to the attractions.
Possibly use websites such as Voucher code or Groupon to find the
best deals for the James family. They could use the free Wi-Fi to
checkout disability assesses within each attraction and the prices. It
could meet the needs of the James family who may wish to use the
Wi-Fi faculties to entertain the children by downloading a film or
games apps. Helps the James family to stay connected, could use
to face time/Skype relatives/Facebook or via other social networks.
8. Explain how technology affects the success of a hotel. 6
Award up to 6 marks.
Level 1
Award 1-2 marks.
Outlines in general (basic) how technology can contribute to
success of H&C providers.
Response limited in detail mainly listed.
Level 2
Award 3-4 marks.
Clear explanation of how technology can contribute to success of
H&C providers.
Statements that are relevant, with detailed reasoning of how
technology can contribute to the success of hospitality and catering
providers.
Level 3
Award 5-6 marks.
In-depth explanation of how technology can contribute to the
success of hospitality and catering providers.
Evidence contains detailed reasoned statements, which are
relevant to the use of technology within hospitality and catering.
Award 0 marks. No response or quality of response is not sufficient
for a mark to be awarded.
Sample Level 1
Use of promoting hospitality and catering provides through the
internet via Groupon and Vouchercode.
Sample Level 2
Technology could help the success of the hospitality and catering
business via social media promotion, Twitter/Facebook. Offering
competitions to share and like their face book pages/twitter feed. To
take advantage of search engines to promote their business at top
of page. Promoting bloggers that have given the business good
feedback. The use of trip advisor to strength their customer base.
© WJEC CBAC Ltd.LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 19
8. (cont.) Sample Level 3
Technology could help the success of the hospitality and catering
business via social media promotion, Twitter/Facebook. Offering
competitions to share and like their face book pages/twitter feed. To
take advantage of search engines to promote their business at top
of page. Promoting bloggers that have given the business good
feedback. The use of trip advisor to strengthen their customer base.
To create their own web pages for customers to view the services
provided. Using online booking service to make it easier for
customers to book via phone or computer. Apps being created to
send push notifications of special deals on celebration days, such
as mother day/valentine.
Technology could be used in the hotel as quick check in, processed
via touch screen computer. Using technology to book out of a room
and pay your bill wirelessly. Saving business people time in the
morning. The use of handheld ordering tablets for restaurants to
improve efficiently in order time and billing.
Extended point of sale system (Epos) can improve business‘s
efficiency and generate additional revenue.
9. (a) Award 0-2 marks for each correct response up to a maximum of 4 4
marks.
Award 1 mark per basic response.
Award 2 marks per detailed response.
Level 1
Award 1 mark
A basic response no explanation
Level 2
Award 2 marks
A response with explanation
Answers could include reference to:
Responsibility: 1 mark Explanation: 1 mark
Staff training • remind staff of correct
process for Health and safety
• staff know and follow legal
requirements
• in order for staff to
understand their legal
requirement related to the job
• staff to know how to deal with
hazards
Risk assessments • to protect themselves and
other co-workers
• staff understand the risks
within the job
• duty of care to employees
© WJEC CBAC Ltd.LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 20
9.(a)(cont.)
• Management of Health &
Safety At Work Regulations
1992 requires an employer to
carry out a risk assessment
of the work place and put in
place appropriate control
measures
Correct signage • help prevent accidents in the
work place
• prevent injury to staff
Making the work place a safe • it is always advisable for
environment employers to have a written
code of conduct
Accident log • understand correct procedure
for reporting injury or hazards
• required by law
• identify health and safety
issues and report
issues/concerns
• staff know procedure of
reporting incident or H&S
issues
Establish a health and safety • an employer must establish a
policy health and safety policy if
they employ five or more
workers
• Where there is a recognized
trade union in the workplace,
which has appointed a safety
representative that person
must be consulted when
drawing up the safety policy
(b) Award 1 mark per correct response up to a maximum of 3. 3
(i) Salmonella caused by eating rare steak: FALSE
(ii) Bacillus cereus can found in fried rice: TRUE
(iii) Tuna is a high-risk food: FALSE
(c) Describe the signs and symptoms that are displayed by someone 6
with a peanut allergy.
Award 1 mark per point up to a maximum of 6.
Answers could include;
(i) Visible signs / symptoms
• someone with peanut reaction may develop hives and or
itching
• difficulty to speak from airways closing. If you have a mild
reaction, you may get a runny nose, itchy eyes, runny eyes,
swelling of the tongue and or lips
• if your reaction is worse, you may develop additional
symptoms such as a, hoarse voice, wheezing, coughing.
© WJEC CBAC Ltd.LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 21
9.(c)(cont.) • people who are allergic to peanuts may have a life-threatening
reaction called anaphylaxis. Symptoms of anaphylaxis can
include problems breathing and swallowing; vomiting and
diarrhea; dizziness; swelling of the lips, tongue, throat, and
other parts of the body; and loss of consciousness. Behaviour
changes in children
(ii) Non - visible signs/symptoms
• blood pressure can drop severely, leading to loss of
consciousness. Swelling of the throat and airways can cause
difficulty breathing and swallowing
• stomachache, feeling sick or tingling in your lips or tongue tight
throat. Increase in heart rate
© WJEC CBAC Ltd.LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 22
10. (a) Award one mark for the type of accommodation for Remington Spa and 4
one mark for the correct description.
Any commercial accommodation is acceptable
Type of Descriptions
accommodation
Hostel Hostels provide budget-oriented, sociable
accommodation where guests can rent a bed,
usually a bunk bed, in a dormitory and share a
bathroom.
B&B A bed and breakfast is a small lodging
establishment that offers overnight
accommodation and inclusive breakfast. Bed and
breakfasts are private homes or family homes
offering accommodation with fewer than 10
bedrooms available for commercial use.
Budget hotel Small to medium-sized hotel establishments that
offer a limited amount of on-site amenities that
only cater and market to a specific demographic of
travelers, such as the single business traveller.
Most focused or select service hotels may still
offer full service accommodations but may lack
leisure amenities such as an on-site restaurant or
a swimming pool.
National chain A chained-brand hotel is defined as a hotel brand
hotel with presence in two or more countries under the
same brand.
Boutique hotel Boutique hotel is a term used to describe small
hotels in unique settings with upscale
accommodations.
5 star hotel These are hotels that offer only the highest level of
accommodations and service. The hotel locations
can vary from the very exclusive locations of a
suburban area, to the heart of downtown. The
hotel lobbies are sumptuous, the rooms complete
with stylish furnishing and quality linens. The
amenities often include: VCR′s, CD stereos,
garden tubs or Jacuzzis, in-room video library,
heated pools and more. The hotels feature up to
three restaurants all with exquisite menus. Room
service is usually available 24 hours a day. Fitness
Centers and valet and/or garage parking are
typically available. A concierge is also available to
assist you.
© WJEC CBAC Ltd.LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 23
10. (b) Review suggestions for accommodation and justification which one 9
is most suitable to meet the needs of the visitor’s to Remington
Spa.
Award up to 9 marks.
Level 1
Award 1-3 marks.
Outlines in general the proposed idea for accommodation provision
with some basic reasoning for choice. There will be some evidence
of structuring information.
Level 2 Pass
Award 4-6 marks.
Outlines detailed reasons for choice of the accommodation
provision at Remington Spa.
Learners will have used data from chart to justify decisions relating
to the needs of the customer. Options are communicated in a
logical structure and attempted to use appropriate tone and style.
Use of the chart of the customer range visiting Remington Spa
would be used to validate the provision to meet the needs of the
customers.
Level 2 Merit
Award 7-9 marks
In-depth explanation for the reasons of choice of accommodation
provision, this is based on information sourced from the chart and
data. Evidence contains detailed reason of how the provision would
meet the needs of the visitors to Remington Spa. Options will be
communicated with a logical clear structure, using appropriate tone
and style of language. Key points highlighted from the data
provided from the chart. Selection and rejection would be evident
and reasoning as to why.
Award 0 marks. No response or quality of response is not sufficient
or a mark to be awarded
Please note learners will give different reasons for the
provision. These provisions do not need to be the same as the
sample selection. (These are only a guide of the justification
the marks that can be awarded.)
Sample Level 1
I have chosen chained budget hotel accommodation provision, as it
would be a good choice for the 26% of groups that visit Remington
Spa. Chained budget hotel provision is better as it will be a large
hotel, which will be budget and would be cheap for groups to stay.
Sample Level 2 Pass
I have chosen a unique boutique hotel provision for the visitors of
Remington Spa as the data clearly shows that there is a lot of
couples 31% who visit Remington Spa. This accommodation
provision would be ideal; as the boutique hotel would also meet the
needs of single, overseas and the couples visiting the area. As its
boutique it would be unique and special for those couples wanting a
romantic break away or time to relax. The boutique hotel is also
less appealing to families; this would be ideal for couples as there
would be less noise, more chance of a relaxing stay within the
hotel.
© WJEC CBAC Ltd.LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 24
10. (b) Sample Level 2 Merit
(cont.) I have chosen a unique boutique hotel provision for the visitors of
Remington Spa as the data clearly shows that there is a lot of
couples 31% who visit Remington Spa. This accommodation
provision would be ideal; as the boutique hotel would also meet the
needs of single, overseas and the couples visiting the area. As its
boutique it would be unique and special for those couples wanting a
romantic break away or time to relax. The boutique hotel is also
less appealing to families; this would be ideal for couples as there
would be less noise, more chance of a relaxing stay within the
hotel. The least likely provision I would suggest is a B&B, this is
because B&B are normally family run and quite limited with the
number of rooms. Couples that are the highest visitor count to
Remington Spa would probably not stay at a B&B, as it may seem
less private and not romantic. The needs of a couple for hotel would
be privacy, less noise, somewhere they can relax and be
pampered. Ideally a romantic, but unique experience to enjoy one
another’s company.
11. (a) Produce a press release for a newspaper, which explains how the 8
new accommodation provision will meet the needs of the local
residents of Remington Spa.
Award up to a maximum of 8 marks.
Level 1
Award 1-3 marks. Outlines in general (basic) proposed idea for
accommodation setting with some basic reasoning for choice.
There will be some evidence of structuring information.
Level 2
Award 4-6 marks. Outlines clear reasons for choice of the
accommodation provision at Remington Spa. Communicated in a
logical structure. Attempts to use appropriate tone and style. Maybe
some attempt to highlight and communicate key points.
Learners may have referred to data from chart to justify decisions
relating to the needs of proposal. Use of the chart of the customer
range visiting Remington Spa would be used to validate the
provision to meet the needs of the customers.
Level 3
Award 7-8 marks. Outline clear and detailed explanation for the
reasons of choice of accommodation provision, this is based on
information sourced from the chart and data. Evidence contains
detailed reasoned of how the provision would meet the needs of the
visitors to Remington Spa. Options will be communicated with a
logical clear structure, using appropriate tone and style of language.
Key points highlighted from the data provided from the chart.
Selection and rejection would be evident and reasoning as to why.
Award 0 marks. No response or quality of response is not sufficient
for a mark to be awarded
© WJEC CBAC Ltd.LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 25
11. (a) Sample (please note chain budget hotel has been used for
(cont.) example purposes only)
Level 1
The new chain budget hotel will benefit the visitors because it’s
cheap and suits most of the needs of the customer. The
accommodation will benefit the community, as it will create more
jobs.
Level 2 Pass
Remington Spa will be introducing a new-chain budget hotel. The
hotel is a famous chained hotel and will cater for family, couples
and offer a discount to OAP’s. The hotel will have over 100 rooms,
offering ground level rooms and family rooms. The new hotel will
mean more visitors being attracted to our seaside town and the
possibility that our visitors will stay with us for a longer period. This
is great news to the local community, as this will generate income
for all the local shops.
Level 3 Merit
Remington Spa will be introducing a new-chain budget hotel. The
hotel is a famous chained hotel and will cater for family, couples
and offer a discount to OAP’s. The hotel will provide all facilities to
meet all of our visitor’s needs. The hotel will have over 100 rooms,
offering ground level rooms for the elderly and disabled access. A
number of family rooms will be provided, set on a designated floor
to decrease noise.
The new hotel will mean more visitors being attracted to our
seaside town and the possibility that our visitors will stay with us for
longer period.
The hotel will generate 50 new jobs within the community. There is
even more great news to our local community, as this will generate
income for all the local shops and means that possible expansion
will have the go ahead. The learner may use images or the chart to
convey their research.
(b) Describe the role of an Environmental Health Officer. 2
(i) Award 1 mark for basic answer. Award full 2 marks for clear
description of the job role.
Award 0 marks. No response or quality of response is not
sufficient for a mark to be awarded
Sample: award 1 mark
EHPs are officers who inspect premises to make sure they are
safe and hygienic.
Sample: award 2 marks
EHO's are responsible for implementing and enforcing health
policies maintain and safeguard standards relating to people's
health and well-being. They will award premises with a food
hygiene rating which is in public view.
© WJEC CBAC Ltd.LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 26
11. (b) (ii) Award 1-2 marks for a basic response. 4
(cont.)
Award 2-4 marks for full description of the responsibilities of
the EHOP.
Answers may include:
• carrying out routine or unplanned visits and inspections to
ensure compliance with health and safety legislation and
taking action to improve conditions
• providing advice and assistance to householders and
businesses
• taking photos, producing drawings, removing samples and
conducting interviews as part of the inspection process
• investigating complaints from the general public
• carrying out food hygiene and food standards inspections
• investigating accidents at work and complaints about poor
standards of health and safety, as well as identifying areas
of negligence
• investigating outbreaks of infectious disease and preventing
it spreading any further
• taking water samples to maintain and improve standards in
public swimming and bathing areas as well as private water
supplies
• monitoring radiation activity, taking action when safety
levels have been exceeded
• issuing licenses for food providers
• advising on planning and licensing applications
• giving talks at public enquiries, meetings and exhibitions, as
well as ensuring compliance through education, advice and
enforcement
• taking enforcement action, initiating legal proceedings,
preparing and giving evidence in court
• advising on health and safety issues in relation to new
buildings and developments
© WJEC CBAC Ltd.LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING Sample External Assessment 27
Question LO1 LO2 LO3 LO4 LO5 Total
No.
AC1.1 AC1.2 AC1.3 AC1.4 AC2.1 AC2.2 AC2.3 AC3.1 AC3.2 AC3.3 AC4.1 AC4.2 AC4.3 AC4.4 AC4.5 AC5.1 AC5.2
1 4 4
2a 4 4
2b 4 4
3 3 3
4a 1 1
4b 4 4
4c 4 4
5 6 6
6 4 4
7a 6 6
7b 4 4
8 6 6
9a 4 4
9b 3 3
9c 6 6
10a 4 4
10b 9 9
11a 8 8
11b 6 6
12 0 5 12 11 0 10 4 0 8 3 6 0 0 6 9 4 90
Total 29 21 12 15 13 90
32% 23% 13% 17% 14%
WJEC Level 1-2 Award in Hospitality and Catering eSAM Unit 1 10/09/15/MLJ
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